Black Chana Curry

Dive into the rich and comforting flavors of Black Chana Curry, a classic Indian dish featuring protein-packed black chickpeas simmered in a spiced tomato-onion gravy. This vegan-friendly recipe is infused with aromatic cumin, coriander, and garam masala, creating a delightful balance of warmth and depth. Perfectly tender black chana is cooked to perfection in a pressure cooker, then combined with a fragrant mixture of sautéed onions, ginger-garlic paste, and simmered-down tomatoes for an irresistible flavor. Ready in under an hour and ideal for meal prep, this wholesome curry pairs beautifully with steamed rice or warm Indian breads like naan or roti. Whether you're exploring plant-based recipes or looking for an authentic Indian culinary experience, Black Chana Curry is a must-try!

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Dried black chickpeas (kala chana)
• 4 cups Water
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Red chili powder
• 2 medium Tomato, pureed
• 1 teaspoon Salt
• 1 teaspoon Garam masala
• 2 tablespoons Cilantro leaves, chopped

Directions

Step 1

Rinse 1 cup of dried black chickpeas thoroughly and soak them in 4 cups of water for 8 hours or overnight.

Step 2

Drain the water and transfer the chickpeas to a pressure cooker. Add 3 cups of fresh water.

Step 3

Pressure cook the chickpeas on medium-high heat for 12-15 minutes until they are tender. If using a regular pot, cook for about 60-90 minutes, adding additional water if necessary.

Step 4

In a large pan, heat 2 tablespoons of vegetable oil over medium heat.

Step 5

Add 1 teaspoon of cumin seeds and sauté until they begin to splutter.

Step 6

Add the finely chopped large onion and cook until golden brown, stirring occasionally.

Step 7

Stir in 1 tablespoon of ginger-garlic paste and sauté for 2 minutes until aromatic.

Step 8

Add 0.5 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, and 0.5 teaspoon of red chili powder. Mix well to allow the spices to bloom.

Step 9

Add the pureed tomatoes and cook for 5-7 minutes, stirring frequently, until the oil begins to separate from the mixture.

Step 10

Stir in the cooked black chickpeas along with 1 teaspoon of salt; mix thoroughly.

Step 11

Simmer the curry over low heat for about 10 minutes, allowing the flavors to meld. Add water if the curry becomes too thick.

Step 12

Finish with 1 teaspoon of garam masala and stir well.

Step 13

Garnish with 2 tablespoons of chopped cilantro leaves before serving.

Step 14

Serve hot with steamed rice or Indian bread.

Nutrition Facts

Serving size	1474.5 grams (1474.5g)

Amount per serving	% Daily Value*
Calories	1120

Total Fat 41.00g	53%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2493mg	108%
Total Carbohydrate 157.00g	57%
Dietary Fiber 42.00g	150%
Total Sugars 33.40g
Protein 44.00g	88%

Vitamin D 0IU	0%
Calcium 417mg	32%
Iron 21mg	117%
Potassium 2695mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 15.0%

Carbs: 53.5%